2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Schnitzels have an established place in the culinary culture of Central and Western Europe. Many of them are famous all over the world and have a wide range of fans. Depending on the influence in the respective country, there are also quite curious changes. For example, in Brazil and a number of other South American countries, the Viennese schnitzel is called Milanski.
In culinary aspect, the schnitzel is a thinly sliced meat intended for heat treatment in a pan - frying or breading. Of course, there are already so many different variations of this delicious dish that they can hardly be listed. So today we will introduce you to 5 original ways to make schnitzels.
Undoubtedly the most famous schnitzel in the world, which has already become a classic, is the Viennese. It is prepared from beef, lightly pounded to obtain an average thickness of about 4-5 mm, seasoned only with salt, breaded successively in flour, egg and breadcrumbs and fried in a deep oil bath.
The only requirement in the preparation of this type of schnitzel is that it literally has to float in fat. Otherwise, when you start the cold schnitzel, the fat suddenly loses temperature and penetrates into the breading, which in turn makes the product itself greasy, not crunchy.
Cordon Bleu schnitzel is folded into two beef schnitzels, stuffed with a slice of dried or boiled ham and a gently melting cheese. Emmental is a good choice, but cheeses used for raclette can easily be included. The schnitzel is closed by pressing at the edges and breaded like Viennese.
In the case of chopped schnitzel, the minced meat is flavored, soldering ingredients are added to it - egg, breadcrumbs or others - and thin and wide slices are formed. The slices are breaded in flour, egg and breadcrumbs and fried in heated vegetable oil.
The schnitzel with minced meat and potatoes is an affordable and much lighter recipe. The potatoes are boiled, peeled and grated. The minced meat is mixed with potatoes, eggs, flour and spices and schnitzels are formed.
If you think the mixture is too liquid and no schnitzels can form from it, add more flour or breadcrumbs. In a frying pan with hot oil, fry the potato schnitzels on both sides.
Potato schnitzels with cottage cheese are a good option for people who do not like to eat meat. Boil the potatoes and mash them, add 2 egg whites, flour, cottage cheese and spices to your taste, knead into a dough. From the shaped dough, break balls and form schnitzels with your hands, fry in very hot fat.
More recipes for schnitzels: Chicken schnitzels, Grilled beef schnitzels, Ukrainian schnitzels, Zucchini schnitzels, Minced meat and yellow cheese schnitzels, Oven schnitzels, Vegetable schnitzels, Pork schnitzels
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